Lai Maojiu is the predecessor of Moutai. The differences between the two are as follows:

1. Different brands

Both Laimao and Moutai are sold as independent trade names, although both brands of liquor belong to the Moutai Group.

2. Different brand histories

In 1941, Guiyang Lai Yongchu took over the winery and changed its name to "Hengxing Winery", and "Hengchang Moutai" was also renamed "Lai Yongchu". Mao".

Moutai is China’s traditional specialty wine. It is one of the world's three most famous distilled spirits, along with Scotch whiskey and French Cognac. It is also one of China's three most famous wines, "Mao Wu Jian". It is also the originator of Daqu Maotai-flavor liquor and China’s national liquor with a history of more than 800 years.

3. Different categories

Lai Maotai liquor is produced exclusively in Moutai Town, Renhuai City, Zunyi City, Guizhou Province, China. It is one of the Moutai series of liquors, and Moutai includes "Wang Mao", " "Huamao" and "Laimao".

In 1953, the "Laimao" trademark, as an intangible asset and industrial property of Hengxing Distillery, was transferred to Moutai Group at a discount along with other properties of Hengxing Distillery. Since then, the objective fact that "Wang Mao", "Huamao" and "Lai Mao" have been unified in the history of Moutai has been formed.

Related background:

Lai Mao. Maotai liquor is produced exclusively in Moutai Town, Renhuai City, Zunyi City, Guizhou Province, China. It is one of the Moutai series of liquors. On March 15, 2014, Moutai Group issued a statement stating that the "Laimao" trademark is the only registered trademark of Moutai Company. Only the Lai Mao liquor produced by Kweichow Moutai Co., Ltd. can be called Lai Mao liquor, and other manufacturers are all counterfeit and infringing products.

As an indispensable part of the national liquor Moutai, Lai Mao brand In terms of brewing technology, Moutai adheres to traditional brewing techniques to brew high-quality Maotai-flavor liquor;

Seasonal production. Generally, domestic liquor can be produced all year round and only needs to be processed once or twice. The brewing process of Moutai Laimao is carried out in accordance with the natural laws of seasonal changes, with a production cycle of one year, "the music is played during the Dragon Boat Festival and the ingredients are poured into the sand during the Double Ninth Festival". The same batch of raw materials goes through a complex production process of eight times of cooling, adding koji and accumulating fermentation, nine times of cooking, and seven times of wine extraction.